As someone who writes about not only New York wine but also wine grown up and down the Eastern Seaboard — and even the Midwest — I’ve been thinking a lot about diversity lately.
Diversity takes many forms in the wine world. You have the grapes themselves, of course, and not just different varieties like merlot or chardonnay. There are different clones within each variety as well. Maybe we’ll talk clones in detail in an upcoming column, but you can think of a clone as a version of a grape variety that has specific characteristics. (more…)
The outdoor space at Jamesport Vineyards in summer. (Northforker file photo)
When Jamesport Vineyards winemaker Dean Babiar arrived in 2014 as harvest was winding down — everything was picked except for riesling for late harvest dessert wine — it was, of course, news. Any winemaker change is news in a relatively small region like Long Island. Looking back, it probably should have been bigger news. (more…)
By the time this column is published, we’ll already be well into January, but my gym is still flooded with lose-weight resolutioners, so I think it’s still OK for me to write about some drink-related resolutions I’ve set for myself for 2019. (more…)
Macari Vineyards 2017 “Katherine’s Field” Sauvignon Blanc. (Credit: Lenn Thompson)
Every spring, local wine fans clamor for new releases from the previous fall’s harvest. Steel chardonnays, roses, rieslings and sauvignon blancs dominate the first wines released. They are fresh, often delicious and it’s just plain fun to drink new wines. (more…)
Even if you’ve only been drinking Long Island wine for five to 10 years, it’s obvious that — on the whole, region-wide — the wines have never been better. Not that long ago, there were local wineries whose wine I wouldn’t drink even if they were the last wines on earth. (more…)
Though it may not ripen as consistently as merlot, I still find Long Island’s cabernet franc-based wines to be some of the most compelling. It’s especially true when the winemaker steps back and lets the fruit speak for itself rather than covering it up with excessive new oak barrels.
There is a place for smoky, vanilla-tinged red wine, of course, but Long Island’s best cabernet franc typically features far less of an oak footprint, if it has one at all. (more…)